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A fiery and rustic mutton curry from the heart of Rajasthan. Tender mutton pieces are slow-cooked in a yogurt-based gravy with coarsely ground spices, delivering a smoky and robust flavor that's truly unforgettable.
For 4 servings
Marinate the Mutton
Sauté Aromatics and Onions
Build the Masala Base
A fiery and rustic mutton curry from the heart of Rajasthan. Tender mutton pieces are slow-cooked in a yogurt-based gravy with coarsely ground spices, delivering a smoky and robust flavor that's truly unforgettable.
This rajasthani recipe takes 90 minutes to prepare and yields 4 servings. At 679.74 calories per serving with 49.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sear and Cook the Mutton
Pressure Cook to Tenderness
Finish and Garnish
This recipe can be made with lamb or even chicken. If using chicken, reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot (Dutch oven). After searing the mutton, cover and cook on low heat for 1.5 to 2 hours, or until the meat is tender, stirring occasionally.
To reduce the heat, use fewer dry red chillies or opt for a milder variety like Byadgi. The Kashmiri red chilli powder is mainly for color and is not very hot.
Mutton is an excellent source of complete protein, which is vital for building and repairing tissues, muscle growth, and maintaining overall body function.
As a red meat, mutton provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
The recipe uses a blend of spices like turmeric, ginger, garlic, and cloves, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties that help support a healthy immune system.
One serving of Banjara Gosht contains approximately 550-650 calories, primarily from the mutton and the oil used in cooking. The exact count can vary based on the fat content of the meat.
Banjara Gosht is rich in protein and iron from the mutton. However, it is also high in fat. It can be part of a balanced diet when consumed in moderation. To make it healthier, you can use leaner cuts of mutton and reduce the amount of oil.
Yes, absolutely. Substitute the mutton with bone-in chicken pieces. The marination time can be shorter (30 minutes), and the pressure cooking time should be reduced to about 10-12 minutes (2 whistles).
If the gravy is watery after pressure cooking, simply simmer the curry without the lid on medium heat for 10-15 minutes. This will allow the excess water to evaporate and the gravy to thicken to your desired consistency.
It pairs best with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Bejad ki Roti. It also goes wonderfully with garlic naan, tandoori roti, or plain steamed basmati rice.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
This recipe goes great with these complete meals
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